Pumpkin Butter

12 cups cubed fresh pumpkin
3 cups sugar
1 cup brown sugar - (packed)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 pinch ground cloves
3 tablespoons cider vinegar

Place pumpkin in food processor and process to the smallest bits possible. Place processed pumpkin in crockpot with sugars and cover. Cook on HIGH setting for 4 hours.

Remove cover and add spices. Cook 4 hours more, uncovered. Add 3 tablespoons cider vinegar and continue to cook for 4 hours more, uncovered.

Allow butter to cool a bit and then pour into food processor. Process until pureed. Keep some out for immediate use and freeze the rest.

Spoon into sterile 1/2-pint wide-mouthed freezer jars; cap. Or, if not freezing, process in hot water bath 10 minutes for 1/2 pints and 15 minutes for pints.

This recipe yields 5 pints.

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